Ingredients
- 3 cups whole wheat flour
- 2 cups white flour
- 1 Tbsp canola oil (for dough)
- 1/4 tsp salt
- 1 cup lukewarm water oil for frying
Method
- In a large bowl mix both the flours, oil and the salt.
- Slowly add the water to make a soft dough.
- Once well mixed, knead for 4-8 minutes until dough is smooth.
- Cover and leave for 20-40 minutes.
- In a wok or deep skillet, pour enough oil to fry the pooris. While the oil is getting hot, divide the dough into balls, the size of an orange.
- This will be easier if you moisten your hands with water. Next, dust a flat surface with flour and roll out the dough balls to 1/8 inch with a dusted rolling pin.
- In very hot oil, carefully place one poori to the side of the skillet and let it slide into the center.
- The poori should sink to the bottom of the oil, then rise to the surface after a few seconds.
- Now press it lightly with a spatula and the poori should swell up.
- Gently turn and cook the other side for 10 seconds until golden brown.
- Set aside on paper towels to drain.
- Makes about 16 pooris